Ingredients
2kg large green prawns - peeled and de-veined with tails left on
2tbsp olive oil
1/2 cup sweet chilli sauce
1tbsp crispy chilli oil
1/2 cup fresh coriander leaves - chopped
Zest of 2 limes
4tbsp lime juice
4 cloves garlic - crushed
1tbsp honey
A good pinch of salt and a grinding of pepper
Fresh coriander leaves for garnish
Lime wedges for serving
Preparation
In a bowl, whisk olive oil, sweet chilli sauce, lime zest, lime juice, chopped coriander, chopped garlic, honey, crispy chilli oil, salt and pepper for the marinade
Add prawns to a dish or bag and cover with marinade - keeping about 3tbsp aside
Cover dish or seal bag and refrigerate for at least 30 minutes (the longer you leave it, the more intense the flavour)
Preheat your BBQ to medium-high. Oil the grill grates to prevent prawns from sticking
Remove prawns from the marinade and grill for about 2-3 minutes on each side, or until they’re pink and opaque. Baste with the extra marinade you kept aside
Once grilled, transfer to a serving platter and garnish with coriander leaves and add lime wedges on the side
To turn this into a meal, serve with fresh lettuce leaves and boiled rice noodles
